Chickpea Cutlets with Salad and Yoghurt Dip

As a vegetarian, getting enough protein in one’s diet sometimes becomes challenging. Also, on a day-to-day basis, we struggle to eat wholesome meals that include all food groups. Recently, I have started including varieties of beans, lentils, and legumes in my meals, combining them with healthy fats such as nuts and seeds and topping them with fresh vegetables and salads. Today’s recipe is one such recipe.

Today’s recipe takes inspiration from Falafel, a Middle Eastern dish made by deep frying a flavoured mixture of chickpeas and herbs. Since I wanted to make a healthier version, I made cutlets and pan-fried them on a nonstick pan, so I used minimal oil. I paired these cutlets with seasonal salad greens and a lovely beetroot yoghurt dip.

So, let’s start with the recipe:

Equipment Needed:

Mixing bowl: Buy here
Pan: https://amzn.to/41rC8Im
Mixer grinder: https://amzn.to/3LzMbGF
Knives: https://amzn.to/3Lg64Bj
Chopping Board: https://amzn.to/3K0dh8L

Ingredients needed to make Chickpea Cutlets with Salad and Yoghurt Dip:

Ingredients for Chickpea Cutlets:

2 Cups Chickpeas; washed and soaked overnight
2 Handfuls Fresh Parsley
2 Handfuls Fresh Coriander Leaves
2 Cloves Garlic
1 Big Onion; cut roughly
Salt; to taste
4 Slices White Sandwich Bread; made into crumbs in a mixie
1 tsp Roasted Cumin Powder
1 tbsp Red Chilli Flakes
1/3 tsp Baking Soda

Ingredients for Yoghurt Dip:

600 gm Yoghurt
3 tbsp Finely Grated Beetroot
Salt; to taste
2 tbsp Fresh Coriander Leaves
1 tsp Any neutral Oil
1 tsp Red Chilli Flakes
½ tsp Sesame Seeds

In addition

Oil; for pan-frying
Salad greens of your choice

Method to make Chickpea Cutlets with Salad and Yoghurt Dip

Method for making Chickpea Cutlets

Combine soaked chickpeas, onions, garlic, parsley and coriander.
Grind them in a mixer to get a smooth paste. Use as little water as possible.
Add salt, roasted cumin powder and chilli flakes along with bread crumbs and baking soda.
Mix well.
Heat a pan. Brush some oil. Shape the mixture into small rounds and fry them in a pan on medium heat till they are cooked fully.

Method to make Yoghurt Dip

Mix yoghurt, beetroot, salt and one tablespoon of coriander leaves.
Heat oil in a pan. Fry one tablespoon of coriander leaves, red chilli flakes and sesame seeds.
Add this to the yoghurt and beetroot mixture.
Mix well.

Plating:

Serve hot cutlets with yoghurt dip and salad greens.

Some Additional Info for my readers in Germany:

Chickpeas are easily available in Indian and Turkish stores. Make sure you wash them well and then soak them overnight for at least 8 hours before you use them. Else grinding them would be very difficult.
Grind the chickpeas and other ingredients with as little water as possible. A food processor would do this job well.
There are plenty of salad greens in supermarkets in Germany. Buy anything that is seasonal.
For the yoghurt dip, I used the beetroot shown below. You can even use fresh ones. But these taste great.
I Used yoghurt with 3,5% Fat. You can use any as per your preference. You can read about yoghurt in German Supermarkets here.
If you like using less oil in your cooking, use a nonstick pan and cook on low to medium heat. By doing so, the cutlets will slowly get cooked and, in the process, get a lovely brown crust. To check if the cutlets are cooked from the inside, insert a knife and see if it comes out clean. If yes, the cutlets are cooked.

Here is the recipe in printable format: